One of the things our couples and their guests love most about celebrating with us is the way our menus shift with the seasons. At Frungillo Hospitality Group, food isn’t just about filling plates, it’s about creating an experience that reflects the moment you’re in.

From the first burst of summer tomatoes to the comforting aroma of fall spices, we celebrate what’s fresh and festive throughout the year. Our chefs draw inspiration straight from the markets and gardens of New Jersey, ensuring every dish feels perfectly in season.

A Taste of Summer

During the warmer months, our menus are all about vibrancy and freshness. Think colorful ingredients, lighter dishes, and flavors that sing of sunshine. One of our favorite examples? A recipe built around peak-season tomatoes: a staple of every New Jersey summer.

Corn & Tomato Cream Pasta

Servings: 4
Time: 30 minutes

Ingredients
    •    12 oz (340 g) pasta (rigatoni, penne, or spaghetti work well)
    •    2 Tbsp olive oil
    •    1 small onion, finely chopped
    •    2 cloves garlic, minced
    •    2 cups fresh corn kernels (about 3 ears) or frozen (thawed)
    •    2 cups cherry tomatoes, halved (or 2 large ripe tomatoes, diced)
    •    ½ tsp chili flakes (optional, for a little heat)
    •    ½ cup heavy cream (or half-and-half for lighter)
    •    ½ cup grated Parmesan cheese (plus more for topping)
    •    ½ cup fresh basil or parsley, roughly chopped
    •    Salt & freshly ground black pepper, to taste

Instructions
    1.    Cook the pasta
    •    Bring a large pot of salted water to boil.
    •    Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
    2.    Make the base
    •    In a large skillet, heat olive oil over medium heat.
    •    Add onion and sauté until softened (3–4 min).
    •    Add garlic and cook 1 min more.
    3.    Cook veggies
    •    Stir in corn and cherry tomatoes. Cook until tomatoes begin to burst and corn is tender (5–7 min).
    •    Season with salt, pepper, and chili flakes.
    4.    Make it creamy
    •    Pour in the cream and simmer gently for 2–3 min.
    •    Stir in Parmesan until melted into the sauce.
    5.    Toss pasta
    •    Add drained pasta into the skillet. Toss well, adding splashes of reserved pasta water until sauce clings to pasta.
    6.    Finish & serve
    •    Stir in fresh basil or parsley.
    •    Taste and adjust seasoning.
    •    Serve hot with extra Parmesan on top.

This dish captures everything we love about summer: bright, refreshing, and just the right balance to pair with warm evenings, garden parties, and al fresco celebrations at our venues.

Welcoming Fall with Comforting Flavors

As the air turns crisp and leaves begin to fall, our culinary team embraces the cozy richness of autumn. It’s the perfect season for comforting textures and heartier dishes that make guests feel instantly at home.

One of the highlights of our fall menu is our Pumpkin Alfredo: a seasonal twist on a classic that blends velvety pumpkin purée with a touch of cream and spice. It’s elegant enough for a wedding menu, but warm and nostalgic enough to remind you of fall gatherings at home.

Creamy Pumpkin Alfredo with Crispy Kale & Sausage (Orecchiette)

Servings: 4
Time: ~40 minutes

Ingredients
    •    12 oz (340 g) orecchiette pasta
    •    2 Tbsp olive oil, divided
    •    8 oz (225 g) Italian sausage (mild or spicy, casings removed)
    •    1 small onion, finely chopped
    •    2 cloves garlic, minced
    •    1 cup pumpkin purée (not pie filling)
    •    ½ cup heavy cream
    •    ½ cup chicken stock (or pasta water)
    •    ½ cup Parmesan cheese, grated (plus more for topping)
    •    ¼ tsp nutmeg (optional, adds warmth)
    •    1 bunch kale, stems removed & leaves torn
    •    Salt & freshly cracked black pepper, to taste

Instructions
    1.    Cook pasta
    •    Bring a pot of salted water to boil. Cook orecchiette until al dente.
    •    Reserve 1 cup of pasta water, then drain.
    2.    Crisp the kale
    •    Preheat oven to 400°F (200°C).
    •    Toss kale with 1 Tbsp olive oil, a pinch of salt, and spread on a baking sheet.
    •    Roast 10–15 minutes, flipping once, until crispy but not burnt.
    3.    Cook sausage
    •    In a large skillet, heat 1 Tbsp olive oil over medium heat.
    •    Add sausage, breaking it up with a spoon, until browned and cooked through.
    •    Remove with a slotted spoon and set aside (leave drippings in the pan).
    4.    Build the sauce
    •    To the same skillet, add onion and sauté until softened (3–4 min).
    •    Add garlic and cook 1 min.
    •    Stir in pumpkin purée, cream, and chicken stock.
    •    Simmer 3–4 minutes until slightly thickened.
    •    Stir in Parmesan and nutmeg. Season with salt and pepper.
    5.    Toss pasta & sausage
    •    Add drained orecchiette and cooked sausage to the skillet.
    •    Toss well, adding reserved pasta water as needed for creaminess.
    6.    Serve
    •    Plate pasta, top generously with crispy kale, extra Parmesan, and cracked black pepper

Served with fresh pasta and topped with shaved Parmesan, this dish perfectly embodies what fall at our New Jersey venues is all about: comfort, flavor, and a touch of seasonal magic.

A Seasonal Journey for Every Celebration

From Skylands Manor’s castle setting to the rustic charm of The Inn at Millrace Pond, our venues provide the backdrop and our menus set the tone. By curating dishes that change with the seasons, we make sure every wedding feels fresh, timeless, and uniquely yours.

Whether you’re envisioning a summer soirée filled with garden-fresh flavors or a cozy autumn celebration highlighted by warm, comforting dishes, our team is here to guide you through every step of the culinary journey.